Cacio e Pepe Soufflé

Cacio e pepe, which literally translates to cheese and pepper, is a very popular pasta dish in Rome, Italy. It’s a simple dish that consists of pasta, black pepper, and Pecorino Romano cheese. Now when I say simple, I mean it contains few ingredients because it’s simplicity can be deceiving. Though, if you get the sauce right, it can be pretty amazing.

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Last night I decided to make a twist on cacio e pepe and I made chef Laurent Tourondel’s cacio e pepe souffle for dinner. Just like the pasta dish, there are just a few ingredients to this souffle, but it’s richness betrays that. One might think it took you more time to make it than it does.

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This souffle can be made in either a three cup souffle dish or into separate ramekins. My husband said that it reminded him slightly of a crustless quiche, only more fluffy and soft.  This impressive dish goes well with a side salad and a nice glass of Chianti Classico. Try making it at your next dinner party. I assure you, your guests will be pleased.

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CACIO E PEPE SOUFFLE

Serves: 2

INGREDIENTS:

 


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